Min Cuisine, also called Fujian Cuisine, originates from South China’s Fujian Province. The history of Min Cuisine dates back to 5000 years ago. It consists of three styles, namely Fuzhou style, whi...

Anhui cuisine (Hui Cai) features the local culinary arts of Huizhou. It comprises the specialties of South Anhui, Yanjiang and Huai Bei. The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process. Read More

Sichuan cuisine, or Chuan Cai (四川菜, 川菜) is a style of Chinese cuisine originating from from Chengdu and Chongqing in southwest China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers. Read More

Yue Cuisine, namely Guangdong cuisine, is represented by Guangzhou dishes, which are characterized by a wide range of materials, intensive selection of materials, elaborate techniques, large varieties of dishes. Read More

Lu Cuisine, also called Shandong Cuisine or Lu Cai, is originated from the native cooking styles of East China’s Shandong Province. Lu Cuisine is the most prevalent distinct regional cuisine in China, popular through out Beijing, Tianjin and Northeast China. Read More

The most influential and representative Chinese cuisines are Lu cuisine, Sichuan cuisine, Yue cuisine, Min cuisine, Su cuisine, Zhe cuisine, Xiang and Hui cuisine, which are commonly known as ‘Eight Major Cuisines’ of China. Read More

'Steaming in closed vessels', or clear-simmering can be achieved by very slow cooking in a casserole or heavy pot placed over the lowest heat, with an asbestos sheet inserted under the pot, or alternatively by placing the casserole or pot in an oven at around 150 °C. Read More

With this Chinese cooking method of poaching, ingredients are cooked in liquid a little below the boiling point. This style of Chinese cooking is highly recommended especially when cooking delicate fish where you want the fish to be cooked just till the meat is tender. Read More

Cold-mixing or Liang Ban involves precooked food ingredients instead of raw food. Cold mixing uses parboiled or scalded ingredients which are then mixed into salads and chilled before being served. Read More

Roasting is not family cooking in China, since few Chinese kitchens have facilities for roasting. In roasting, raw ingredients are marinated in seasonings before being roasted in an oven or barbecued over direct heat from charcoal fire. Read More

Red stewing 红烧 is uniquely Chinese, similar to ordinary stewing, but here the food is cooked in large quantities of soy sauce and water rather than in water alone. It is the soy sauce that makes the dish rich, tasty, and reddish brown. Read More

Steaming is a traditional Chinese cooking method that is ideal for today's trend towards healthy eating as very little or no oil is used. All sorts of foods can be steamed: meats, dumplings, vegetables and buns and the fresher the ingredients, the better they are for steaming. Read More

Deep frying is a cooking method in which food is submerged in hot oil or fat. Deep frying is classified as a dry cooking method because no water is used. While not as popular as stir-frying, deep-frying is a common Chinese cooking technique. Read More